Mexican "Unfried" Ice Cream
Fried Ice Cream, a dessert made from a breaded scoop of ice cream that is typically quickly deep-fried, creating a crispy shell around a cold scoop of ice cream. This lighter version isn't fried, but oh-my-word, I can't tell you how good this is!
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups low calorie dairy or dairy-free ice cream (Halo Top or Enlightened)
- 2 cups Special K Cereal (crushed (or gf cereal))
- 2 tsp ground cinnamon
- 4 tsp Hershey's chocolate syrup
- cherry for topping (optional)
- Truwhip for topping (optional)
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
With an ice cream scooper, scoop out 4 balls of ice cream 1/2 cup in size and place on the parchment-lined baking sheet.
- 3
Freeze for 2 hours, or overnight, until the ice cream is very hard.
- 4
Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon.
- 5
Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.
- 6
Return the coated ice cream to the baking sheet and freeze until ready to serve.
- 7
To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.